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The Riverhouse Restaurant

5224 53 Street, Chetwynd, V0C 1J0 · Restaurant

Official record from Northern Health →

Inspection summary

The Riverhouse Restaurant has been inspected 8 times by Northern Health Authority since July 19, 2022. The most recent inspection, on April 22, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 6 separate inspections, most recently on April 22, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 4 separate inspections, most recently on March 25, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on March 25, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 20, 2025. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on July 24, 2025. For example: 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Follow-Up Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chemical (chlorine) dish washer was observed being primed severally, before sanitizer was detected. The same thing happened during the routine inspection. Public Health significance: Chemical ( chlorine) dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Operator is to ensure that there is a sign on the dish washer, prompting all employees to prime the automatic dishwasher 3 times before use. This is to ensure sanitizer is detected at time of use. Sanitizer should be monitored to ensure that dishes are being sanitized. Log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Food in walk-in cooler was observed, still stored in recycling plastic containers. Public Health significance: Food should be adequately stored in food grade container to prevent the risk of contamination of food as a result of leaching of chemiicals from the containers, which could lead to food borne illness.
      • Corrective Action: All foods should be removed from recycling containers and stored in food grade containers.
  2. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures for coolers in cooking area and at the front were slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator was asked to monitor and log temperatures regularly (for all line coolers in the cooking area and be consistent with monitoring the cooler at the front), adjust and have repaired as necessary to provide a temperature of 4°C at all times. All untis should have thermometers inside for better monitoring.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoops not stored in a manner that prevents contamination. (Public Health Significance) Improper scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store food (including ice) scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A carton of frozen food was observed on the floor in walk-in freezer. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection and taken off the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer was initially detected after running the dish washer twice. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Operator changed the chlorine bucket to a new one and primed the dishwasher. After this, chlorine was detected. Operator is to monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    3 infractions

    • 211 - Repeat Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Freezer temperature was between - 8 & -10C which is below the required temperature of -18C. Foods are to be stored frozen at a temperature that enables the foods to be stored for a long period, at least -18C. This indicates foods have to be removed from the freezer and cooked much quicker to prevent reduction in food quality
      • Corrective Action: Operators are to get unit serviced and ensure unit is able to maintain temperature as required.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in freezer temperature was between -8 & -10C at time of inspection which is lower than the required temperature of at least -18C. Food contact surfaces and equipment should be in good working order to reduce the risk of creating a health hazard which could cause infections
      • Corrective Action: Repair or replace unit and ensure it able to maintain a minimum temperature of -18C
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing stations in the kitchen had no soap. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: This was corrected at time of inspection. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Follow-Up Inspection

    3 infractions

    • 211 - Repeat Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer was at -4°C. Operator fixed the door of walk in freezer, but temperature still above required temperature (-18°C). Operator aware to reduce temperature of the walk in freezer. (Public health significance): Storing potentially hazardous food for a long time above -18°C will enable the growth of some bacteria which when ingested will cause foodborne illness.)
      • Corrective Action: Operator aware to call in a professional to reduce the temperature of the walk in freezer to a minimum of -18°C and monitor the temperature when not in defrost mode.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ventilation hood observed to be accumulated with grease. (Public health significance): Build-ups are sources of contamination that can be introduced into the food which can further cause food contamination
      • Corrective Action: Operator aware to increase the frequency of cleaning as once a week is not sufficient.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has not provided acceptable written sanitation procedures. (Public health significance): A written procedure helps to ensure the safe and sanitary operation of the establishment.
      • Corrective Action: Operator aware to provide an acceptable written sanitation plan and send a copy when written.
  6. Routine Inspection

    6 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure. Food such as fish and ribs were observed to be thawed sitting at room temperature. Food was still observed to be frozen as operator mentioned it has been in room temperature for a few minutes. (Public Health Significance) Thawing at room temperature will expose food to temperature danger zone (between 4°C and 60°C) thereby making room for bacteria growth which when ingested can cause foodborne illness.
      • Corrective Action: Food products were immediately transferred into the fridge as it has been out for a few minutes. Ensure to also thaw foods under running cold water, in the fridge or in the microwave oven.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer temperature was at -4°C. Though, foods present in the freezer at the time of inspection were found to be frozen. It was noted that the door of the walk in freezer had a gap enabling the entry of warm air making the freezer loose its coldness. (Public health significance): Storing frozen potentially hazardous food above -18°C will enable the growth of some bacteria which when ingested will cause foodborne illness.
      • Corrective Action: Operator is required and aware to monitor the temperature of the walk in freezer for the next two days and send a copy of the log to health inspector. Ensure to fix the door seal of the walk in freezer and monitor the temperature to meet with the compliance of -18°C
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There was no food safety plan available on site. (Public health significance): The presence is to ensure that a health hazard does not occur in the operation of the establishment.
      • Corrective Action: A detailed written procedure should be provided and kept on site at all time. Operator is aware to send a copy to health inspector after writing one.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ventilation hood was observed to be accumulated with grease and not maintained in a sanitary manner. (Public health significance): Build-ups are sources of contamination that can be introduced into the food which can further cause food contamination.
      • Corrective Action: Proper cleaning and maintenance should be carried out on the ventilation hood frequently. Ensure to get the hood cleaned as frequent as possible to prevent accumulation of grease and dirts.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer present on work stations. The only one present was at the hand wash station which is quite a distance to work stations. (Public Health Significance) Sanitizing solutions must be present on work stations at all time to ensure sanitization of surface which prevent the contamination of food with contaminated surface.
      • Corrective Action: Operator aware to prepare sanitizer on work stations to be used among food handlers for proper sanitization of surfaces. Ensure to have sanitizer present on work stations and be changed after every two hours for effectiveness.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There was no written sanitation plan on site. (Public health significance): A written procedure helps to ensure the safe and sanitary operation of the establishment.
      • Corrective Action: Ensure to write a detailed sanitation plan and be kept on site to maintain the premises in a sanitary condition. Operator aware to send a copy to the health inspector as soon as one is written.
  7. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In walk in freezer, raw sea foods stored above ready to eat foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: This was corrected at the time of inspection. Ensure raw meats and/or sea foods are stored below and isolated from ready to eat items and produce at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: This was corrected at time of inspection. Ensure to store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs at all times and change sanitizing solution as often as is needed . Mix according to the manufacturer's specifications.
  8. Routine Inspection

    0 infractions

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